Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

Sautéed lentils and cottage cheese simmered with aromatics, served alongside tender roasted broccoli florets with a hint of charred goodness.

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NUTRITION

480kcal
Protein
42.9g
Fat
12.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

0.8 cup Low-Fat Cottage Cheese (2%)

2.5 cups Fresh Broccoli florets

1.5 teaspoons Olive Oil

1 clove Garlic, minced

0.25 cup Yellow Onion, diced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic for another 30 seconds.

  • 6

    Add the cooked lentils to the skillet with a tablespoon of water or vegetable broth to keep them moist, heating through for 2 minutes.

  • 7

    Reduce the heat to low and stir in the cottage cheese, mixing gently until just warmed through; do not boil to avoid the cheese curdling.

  • 8

    Season the lentil mixture with black pepper or your favorite dried herbs.

  • 9

    Plate the creamy lentil skillet mixture alongside the roasted broccoli and serve immediately.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Cottage Cheese Skillet with Roasted Broccoli

Sautéed lentils and cottage cheese simmered with aromatics, served alongside tender roasted broccoli florets with a hint of charred goodness.

NUTRITION

480kcal
Protein
42.9g
Fat
12.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

0.8 cup Low-Fat Cottage Cheese (2%)

2.5 cups Fresh Broccoli florets

1.5 teaspoons Olive Oil

1 clove Garlic, minced

0.25 cup Yellow Onion, diced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic for another 30 seconds.

  • 6

    Add the cooked lentils to the skillet with a tablespoon of water or vegetable broth to keep them moist, heating through for 2 minutes.

  • 7

    Reduce the heat to low and stir in the cottage cheese, mixing gently until just warmed through; do not boil to avoid the cheese curdling.

  • 8

    Season the lentil mixture with black pepper or your favorite dried herbs.

  • 9

    Plate the creamy lentil skillet mixture alongside the roasted broccoli and serve immediately.